Bite with Belkys: Spaghetti con Vongole from Macchialina

The Chef & Owner: Mike Pirolo
The Restaurant: Macchialina
The Dish: Spaghetti con vongole

Ingredients:

2 Tbs. of extra virgin olive oil
1 garlic clove, sliced
1 tsp. of calabrese pepper (or use chili flakes)
10 baby clams
1/4 cup of white wine
4 oz. of fresh spaghetti pasta
1 oz. of arugula
1 Tbs of parsley, chopped

Method of Preparation:

-First, saute sliced garlic and calabrese peppers with a little extra virgin olive oil.

-Then, toss in the clams and add white wine. Cover the pan and let it cook until all the clams open up. If there are clams that do not open, disregard them.

-Next, cook the pasta in boiling salted water.

-Lastly, toss the pasta with the clams and serve.

To plate:

Top it with fresh arugula, parsley and a drop of olive oil.

Serves: 1

Serving Suggestion: Fiano di avellino - Italian white wine

FOR MORE INFORMATION:

Macchialina
820 Alton Rd.
Miami Beach, FL 33139
(305) 534-2124
http://macchialina.com

Miami Spice 2012
http://ilovemiamispice.com/